Improvement of Nutritional value, Physical and Sensory Properties of Biscuits using Quinoa, Naked barley and Carrot

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

“…As the cookie width decreases much more than the cookie thickness, the spread factor of the cookies also decreases by 5% (from 52.80 for 100% WF cookies to 50.14 for 100% HLBF cookies). A similar decrease in cookie spread factor is observed in the study by Elhadidy et al, when 25% of WF is replaced with HLBF [ 14 ]. Sharma and Gujral pointed out in their study that the complete replacement of wheat flour with barley flour results in a 31% reduction in the spread factor of the cookies [ 4 ].…”

“…Studies investigating the influence of barley flour on cereal products (bread, pasta, cookies) have mostly been conducted with hulled barley, and very few investigated the influence of hulless barley, especially the influence on cookie quality. Until now, only a few such studies have been conducted [ 13 , 14 , 15 , 16 ]. Narwal et al evaluated the effect of HLBF supplementation on AOC, total phenolic, and β-glucan content, and the dimensional and sensory properties of cookies, and found that 30% HLBF supplementation is an excellent way to improve the nutritional and functional properties of cookies [ 13 ].…”

“…Aly et al found that 40% HLBF supplementation significantly increases AOC, and causes color changes in the cookies, but sensory scores decrease slightly when 40% HLBF is incorporated into the cookie formulation [ 16 ]. In the study by El-Hadidy et al, only the 25% HLBF addition was investigated, and sensory values are even higher in these samples than in the 100% wheat cookies [ 14 ]. The most comprehensive study to date on the influence of replacing WF with HLBF in the production of cookies was conducted by Abdelazim et al In their study, they investigated the influence of replacing WF (25, 50, 75, and 100%) with the flour of three varieties of hulless barley, and found that although the sensory characteristics of the cookies deteriorate compared to the control WF cookies, HLBF can be used to improve the nutritional value of the cookies.…”

Gluten-Free Crackers Preparation

“…This work confirms that there is a great interest for organic and inorganic compounds due to the different applications for these compounds in different fields [21][22][23][24][25][26][27][28][29].…”

“…Quinoa is classified as a pseudo-cereal since it is a starchy dicotyledonous seed, rather than a cereal [8]. It's gluten-free, therefore it's suitable for both CD sufferers and wheat allergy sufferers.…”